How to Stir Fry ANYTHING - A Master Class
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Published 2024-06-14
BlOG POST W/ MORE TIPS: hot-thai-kitchen.com/stir-fry-anything
CHILI PASTE STIR FRY (demo 1): hot-thai-kitchen.com/shrimp-chili-paste-stir-fry/
SQUASH STIR FRY (demo 2): hot-thai-kitchen.com/kabocha-squash-stir-fry/
SAUCES & INGREDIENTS: hot-thai-kitchen.com/thai-ingredients/
SUPPORT THE SHOW & JOIN MY PRIVATE DISCORD: www.patreon.com/pailinskitchen
MY COOKBOOKS: hot-thai-kitchen.com/htk-cookbook/
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
CONNECT WITH ME!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com/
All Comments (21)
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One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.
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You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.
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I will pass any exam if you were the educator. Well gifted and educated with perfect English using perfect vocabulary.
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Pailin is, without a doubt the loveliest chef on YouTube... Thanks, for all your help.
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Best Thai youtuber, One of the best cooking channels of all! I love it.
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LOL, the smiling bell pepper made me do a double-take! Awesome video as always!
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I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤
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You're the best Chef that simplifies things. Glued to your class the first moment I clicked your video.
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I love the cheeky eyes at 2:59 that just adorable
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I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!
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This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩
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for Thai recipes, I always find you the most authentic Thai chef ever
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These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)
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Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.
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Oh my God. You adding water with the vegetables just made me understand the process for the first time. 💡 I always read in cookbooks: add the aromatics first, then the vegetables. I used to stir-fry the vegetables in oil, and the golden garlic always burned! Now I get it: the vegetables are boiled! When the garlic is golden, you stop frying. You add water and sauce and boil, steam, whatever. Thank you so much!
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Sending this to my partner, after 10 years it’s time he learns so I can stop being annoyed when he cooks. Some days I have to do it all myself. I guess I’m a bad teacher. Thank goodness for Pailin ❤🎉
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You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...
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What a great presentation. Easy to understand. Takes the mystery of stir fry. Love the information so easily presented. Thank you!
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Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!
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I’ve been using her universal stir fry sauce recipe for a while now. I always get compliments on my cooking. Thanks Pailin.
